Spicy stuffed eggplant
Nutrition per serving
| Calories | 809 kcal |
| Protein | 22.9 g |
| Carbs | 81.9 g |
| Fats | 45.7 g |
| Saturated Fat | 8.7 g |
| Monounsaturated Fat | 25.9 g |
| Polyunsaturated Fat | 8.4 g |
| Sugars | 14.4 g |
| Fiber | 15.3 g |
| Sodium | 525 mg |
Ingredients
| Couscous | |
| Aubergine (eggplant) | |
| Olive Oil | |
| Harissa Paste | |
| Garlic | |
| Shallots | |
| Ground Coriander (cilantro) | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Walnuts | |
| Fresh Mint Leaves | |
| Olive Oil | |
| Lemon Juice | |
| Edam Cheese | |
| Dried Apricot Halves |
1. Cook couscous per instructions on packet instructions. Soften up with a fork and leave to one side.
2. At the same time take the flesh from the eggplant to leave a 1cm-thick layer in the skins. Now dice the flesh.
3. Add olive oil to frying pan using medium heat and add the diced eggplant, harissa or similar paste, crushed garlic and finely chopped shallot; and cook for 3–4 minutes.
4. Take frying pan off heat. Add the waiting cooked couscous, together with chopped apricot, ground coriander, rinsed and drained chickpeas, chopped walnuts and chopped mint (leave a little bit for later) into the pan and mix thoroughly.
5. Add the couscous mixture into the kept eggplant skins and add some grated edam on top.
6. Transfer the stuffed eggplant halves into a baking dish. Add a little boiling water into dish to surround the stuffed eggplants.
7. Bake the stuffed eggplant in a preheated oven to 190C (375F) for 15–20 minutes so that the edam is bubbling and golden.
8. Finish by adding to top of eggplant some of the chopped mint.